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Cucick ACC, Obermaier L, Galvão Frota E, Suzuki JY, Nascimento KR, Fabi JP, Rychlik M, Franco BDGDM, Saad SMI. Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption. Int J Food Microbiol 2024; 425:110895. [PMID: 39222566 DOI: 10.1016/j.ijfoodmicro.2024.110895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 08/16/2024] [Accepted: 08/28/2024] [Indexed: 09/04/2024]
Abstract
Global concerns over folate deficiency, the risks of excessive synthetic folic acid consumption, and food loss implications for environmental sustainability and food security drive needs of innovative approaches that align food by-product valorisation with folate bio-enrichment. This study explored the use of three fruit by-products extracts (grape, passion fruit, and pitaya) and whey to develop a folate bio-enriched fermented whey-based beverage. Three strains (Lacticaseibacillus rhamnosus LGG, Bifidobacterium infantis BB-02, and Streptococcus thermophilus TH-4) were tested for folate production in different fermentation conditions in modified MRS medium and in a whey-based matrix prepared with water extracts of these fruit by-products. B. infantis BB-02 and S. thermophilus TH-4, alone and in co-culture, were the best folate producers. The selection of cultivation conditions, including the presence of different substrates and pH, with grape by-product water extract demonstrating the most substantial effect on folate production among the tested extracts, was crucial for successfully producing a biofortified fermented whey-based beverage (FWBB). The resulting FWBB provided 40.7 μg of folate per 100 mL after 24 h of fermentation at 37 °C, effectively leveraging food by-products. Moreover, the beverage showed no cytotoxicity in mouse fibroblast cells tests. This study highlights the potential for valorising fruit by-products and whey for the design of novel bioenriched foods, promoting health benefits and contributing to reduced environmental impact from improper disposal.
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Affiliation(s)
- Ana Clara Candelaria Cucick
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil
| | - Lisa Obermaier
- Chair of Analytical Chemistry, Technical University of Munich (TUM), Munich, Bavaria, Germany
| | - Elionio Galvão Frota
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil
| | - Juliana Yumi Suzuki
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil
| | - Karen Rebouças Nascimento
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil
| | - João Paulo Fabi
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil
| | - Michael Rychlik
- Chair of Analytical Chemistry, Technical University of Munich (TUM), Munich, Bavaria, Germany
| | - Bernadette Dora Gombossy de Melo Franco
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil
| | - Susana Marta Isay Saad
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil.
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Sanchez-Gallardo R, Bottacini F, Friess L, Esteban-Torres M, Somers C, Moore RL, McAuliffe FM, Cotter PD, van Sinderen D. Unveiling metabolic pathways of selected plant-derived glycans by Bifidobacterium pseudocatenulatum. Front Microbiol 2024; 15:1414471. [PMID: 39081887 PMCID: PMC11286577 DOI: 10.3389/fmicb.2024.1414471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Accepted: 06/25/2024] [Indexed: 08/02/2024] Open
Abstract
Bifidobacteria are commonly encountered members of the human gut microbiota that possess the enzymatic machinery necessary for the metabolism of certain plant-derived, complex carbohydrates. In the current study we describe differential growth profiles elicited by a panel of 21 newly isolated Bifidobacterium pseudocatenulatum strains on various plant-derived glycans. Using a combination of gene-trait matching and comparative genome analysis, we identified two distinct xylanases responsible for the degradation of xylan. Furthermore, three distinct extracellular α-amylases were shown to be involved in starch degradation by certain strains of B. pseudocatenulatum. Biochemical characterization showed that all three α-amylases can cleave the related substrates amylose, amylopectin, maltodextrin, glycogen and starch. The genes encoding these enzymes are variably found in the species B. pseudocatenulatum, therefore constituting a strain-specific adaptation to the gut environment as these glycans constitute common plant-derived carbohydrates present in the human diet. Overall, our study provides insights into the metabolism of these common dietary carbohydrates by a human-derived bifidobacterial species.
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Affiliation(s)
- Rocio Sanchez-Gallardo
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Francesca Bottacini
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Biological Sciences, Munster Technological University, Cork, Ireland
| | - Lisa Friess
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Maria Esteban-Torres
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Clarissa Somers
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Rebecca L. Moore
- UCD Perinatal Research Centre, School of Medicine, National Maternity Hospital, University College Dublin, Dublin, Ireland
| | - Fionnuala M. McAuliffe
- UCD Perinatal Research Centre, School of Medicine, National Maternity Hospital, University College Dublin, Dublin, Ireland
| | - Paul D. Cotter
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Teagasc Food Research Centre Moorepark, Cork, Ireland
| | - Douwe van Sinderen
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
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3
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Zeng X, Wang Y, Yang S, Liu Y, Li X, Liu D. The functionalities and applications of whey/whey protein in fermented foods: a review. Food Sci Biotechnol 2024; 33:769-790. [PMID: 38371680 PMCID: PMC10866834 DOI: 10.1007/s10068-023-01460-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 10/01/2023] [Accepted: 10/10/2023] [Indexed: 02/20/2024] Open
Abstract
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products. This review aims to illustrate the active substances with immunomodulatory, metabolic syndrome-regulating, antioxidant, antibacterial, and anti-inflammatory activities produced by whey or WP through fermentation processes, and summarizes the application and the effects of whey or WP on nutritional properties and health promotion in fermented foods. All these findings indicate that whey or WP can serve as a preservative, a source of high-protein dietary, and a source of physiologically active substance in the production of fermented foods. Therefore, expanding the use of whey or WP in fermented foods is of great importance for converting whey into value-added products, as well as reducing whey waste and potential contamination.
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Affiliation(s)
- Xiaorong Zeng
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yujie Wang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Shuda Yang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yijun Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Xing Li
- Zhangye Water Saving Agricultural Experimental Station, Gansu Academy of Agricultural Sciences, Zhangye, 734000 China
| | - Diru Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
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4
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Jena R, Choudhury PK. Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10189-w. [PMID: 37979040 DOI: 10.1007/s12602-023-10189-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/08/2023] [Indexed: 11/19/2023]
Abstract
Bifidobacteria, frequently present in the human gastrointestinal tract, play a crucial role in preserving gut health and are mostly recognized as beneficial probiotic microorganisms. They are associated with fermenting complex carbohydrates, resulting in the production of short-chain fatty acids, bioactive peptides, exopolysaccharides, and vitamins, which provide energy and contribute to gut homeostasis. In light of these findings, research in food processing technologies has harnessed probiotic bacteria such as lactobacilli and bifidobacteria for the formulation of a wide range of fermented dairy products, ensuring their maximum survival and contributing to the development of distinctive quality characteristics and therapeutic benefits. Despite the increased interest in probiotic dairy products, introducing bifidobacteria into the dairy food chain has proved to be complicated. However, survival of Bifidobacterium species is conditioned by strain of bacteria used, metabolic interactions with lactic acid bacteria (LAB), fermentation parameters, and the temperature of storage and preservation of the dairy products. Furthermore, fortification of dairy foods and whey beverages with bifidobacteria have ability to change physicochemical and rheological properties beyond economic value of dairy products. In summary, this review underscores the significance of bifidobacteria as probiotics in diverse fermented dairy foods and accentuates their positive impact on human health. By enhancing our comprehension of the beneficial repercussions associated with the consumption of bifidobacteria-rich products, we aim to encourage individuals to embrace these probiotics as a means of promoting holistic health.
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Affiliation(s)
- Rajashree Jena
- Department of Dairy Technology, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha, 761211, India
| | - Prasanta Kumar Choudhury
- Department of Dairy Technology, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha, 761211, India.
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Klostermann CE, Endika MF, Ten Cate E, Buwalda PL, de Vos P, Bitter JH, Zoetendal EG, Schols HA. Type of intrinsic resistant starch type 3 determines in vitro fermentation by pooled adult faecal inoculum. Carbohydr Polym 2023; 319:121187. [PMID: 37567720 DOI: 10.1016/j.carbpol.2023.121187] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/29/2023] [Accepted: 07/07/2023] [Indexed: 08/13/2023]
Abstract
Resistant starch (RS) results in relatively high health-beneficial butyrate levels upon fermentation by gut microbiota. We studied how physico-chemical characteristics of RS-3 influenced butyrate production during fermentation. Six highly resistant RS-3 substrates (intrinsic RS-3, 80-95 % RS) differing in chain length (DPn 16-76), Mw distribution (PI) and crystal type (A/B) were fermented in vitro by pooled adult faecal inoculum. All intrinsic RS-3 substrates were fermented to relatively high butyrate levels (acetate/butyrate ≤ 2.5), and especially fermentation of A-type RS-3 prepared from polydisperse α-1,4 glucans resulted in the highest relative butyrate amount produced (acetate/butyrate: 1). Analysis of the microbiota composition after fermentation revealed that intrinsic RS-3 stimulated primarily Lachnospiraceae, Bifidobacterium and Ruminococcus, but the relative abundances of these taxa differed slightly depending on the RS-3 physico-chemical characteristics. Especially intrinsic RS-3 of narrow disperse Mw distribution stimulated relatively more Ruminococcus. Selected RS fractions (polydisperse Mw distribution) obtained after pre-digestion were fermented to acetate and butyrate (ratio ≤ 1.8) and stimulated Lachnospiraceae and Bifidobacterium. This study indicates that especially the α-1,4 glucan Mw distribution dependent microstructure of RS-3 influences butyrate production and microbiota composition during RS-3 fermentation.
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Affiliation(s)
- C E Klostermann
- Biobased Chemistry and Technology, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - M F Endika
- Laboratory of Microbiology, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, the Netherlands
| | - E Ten Cate
- Biobased Chemistry and Technology, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - P L Buwalda
- Biobased Chemistry and Technology, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; Coöperatie Koninklijke AVEBE u.a., P.O. Box 15, 9640 AA Veendam, the Netherlands
| | - P de Vos
- Immunoendocrinology, Division of Medical Biology, Department of Pathology and Medical Biology, University of Groningen and University Medical Centre Groningen, Groningen, Hanzeplein 1, 9700 RB Groningen, the Netherlands
| | - J H Bitter
- Biobased Chemistry and Technology, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - E G Zoetendal
- Laboratory of Microbiology, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, the Netherlands
| | - H A Schols
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
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Coutinho GSM, Ribeiro AEC, Prado PMC, Oliveira ÉR, Careli-Gondim Í, Oliveira AR, Soares Júnior MS, Caliari M, Vilas Boas EVDB. New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2607-2618. [PMID: 37599843 PMCID: PMC10439067 DOI: 10.1007/s13197-023-05781-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/17/2023] [Accepted: 06/01/2023] [Indexed: 08/22/2023]
Abstract
This study aimed to evaluate the influence of potential functional ingredients-green banana starch, green banana pulp flour or whole green banana flour-on the composition, physicochemical and sensory properties of plant-based fermented beverages made of baru nuts. The incorporation of green banana-derived ingredients, especially the whole flour, increased protein (2.44-2.81 g/100 g), fibre (1.53-2.32 g/100 g), resistant starch (0.15-0.33 g/100 g) and ash (0.36-0.61 g/100 g) content in fermented beverages. The total phenolic content and antioxidant capacity were higher in beverages added with pulp or whole flour. The main polyphenols identified were catechin (0.75-4.97 mg/100 g), gallic acid (0.29-0.52 mg/100 g) and ferulic acid (0.17-0.64 mg/100 g). All beverages showed to be rich in unsaturated fatty acids (68%) as omega-3, omega-6, and conjugated linoleic acid. The incorporation of green banana in beverages enhanced the probiotic bacteria growth indicating the potential prebiotic effect of the unripe fruit. The sensory acceptance of fermented beverages was also improved after adding green banana. Overall, whole green banana flour stood out as the main factor that increased the nutritional value of baru nut fermented beverage. Green banana was used for the first time as a potential prebiotic ingredient in a plant-based beverage. This novel product represents a potential symbiotic non-dairy alternative that could offer health benefits to consumers. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05781-5.
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Affiliation(s)
- Gabriela Silva Mendes Coutinho
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Alline Emannuele Chaves Ribeiro
- Rural Development Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Priscylla Martins Carrijo Prado
- Agronomy Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Érica Resende Oliveira
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Ítalo Careli-Gondim
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Aryane Ribeiro Oliveira
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Manoel Soares Soares Júnior
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
- Agronomy Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Márcio Caliari
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
- Rural Development Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Eduardo Valério de Barros Vilas Boas
- Post-Harvest Laboratory, Food Science Department, Federal University of Lavras, Avenida Governador Jaime Campos, 6390, Centro, Lavras, Minas Gerais CEP 78600-000 Brazil
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7
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Balli D, Cecchi L, Pieraccini G, Venturi M, Galli V, Reggio M, Di Gioia D, Furlanetto S, Orlandini S, Innocenti M, Mulinacci N. Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods 2023; 12:foods12040748. [PMID: 36832825 PMCID: PMC9956183 DOI: 10.3390/foods12040748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
Millet is the sixth-highest yielding grain in the world and a staple crop for millions of people. Fermentation was applied in this study to improve the nutritional properties of pearl millet. Three microorganism combinations were tested: Saccharomyces boulardii (FPM1), Saccharomyces cerevisiae plus Campanilactobacillus paralimentarius (FPM2) and Hanseniaspora uvarum plus Fructilactobacillus sanfranciscensis (FPM3). All the fermentation processes led to an increase in minerals. An increase was observed for calcium: 254 ppm in FPM1, 282 ppm in FPM2 and 156 ppm in the unfermented sample. Iron increased in FPM2 and FPM3 (approx. 100 ppm) with respect the unfermented sample (71 ppm). FPM2 and FPM3 resulted in richer total phenols (up to 2.74 mg/g) compared to the unfermented sample (2.24 mg/g). Depending on the microorganisms, it was possible to obtain different oligopeptides with a mass cut off ≤10 kDalton that was not detected in the unfermented sample. FPM2 showed the highest resistant starch content (9.83 g/100 g) and a prebiotic activity on Bifidobacterium breve B632, showing a significant growth at 48 h and 72 h compared to glucose (p < 0.05). Millet fermented with Saccharomyces cerevisiae plus Campanilactobacillus paralimentarius can be proposed as a new food with improved nutritional properties to increase the quality of the diet of people who already use millet as a staple food.
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Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
| | - Giuseppe Pieraccini
- Mass Spectrometry Center (CISM), University of Florence, Viale G. Pieraccini 6, 50139 Florence, Italy
| | - Manuel Venturi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
| | - Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
| | - Marta Reggio
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
| | - Diana Di Gioia
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
| | - Sandra Furlanetto
- Department of Chemistry “Ugo Schiff”, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Serena Orlandini
- Department of Chemistry “Ugo Schiff”, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Marzia Innocenti
- Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
- Correspondence:
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Chaturvedi S, Chakraborty S. Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14779] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Smriti Chaturvedi
- Food Engineering and Technology Department Institute of Chemical Technology Matunga Mumbai 400019 India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department Institute of Chemical Technology Matunga Mumbai 400019 India
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9
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Chand P, Kumar MD, Singh AK, Deshwal GK, Rao PS, Tomar SK, Sharma H. Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15322] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Prittam Chand
- Food Technology Lab, Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - M. Dharani Kumar
- Food Technology Lab, Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Ashish Kumar Singh
- Food Technology Lab, Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Gaurav Kr Deshwal
- Food Technology Lab, Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Priyanka Singh Rao
- Dairy Chemistry and Bacteriology Section ICAR‐National Dairy Research InstituteSouthern Regional Station Bengaluru India
| | - Sudhir K. Tomar
- Dairy Microbiology Division ICAR‐National Dairy Research Institute Karnal India
| | - Heena Sharma
- Food Technology Lab, Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
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10
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Abstract
Resistant starch, microbiome, and precision modulation. Mounting evidence has positioned the gut microbiome as a nexus of health. Modulating its phylogenetic composition and function has become an attractive therapeutic prospect. Resistant starches (granular amylase-resistant α-glycans) are available as physicochemically and morphologically distinguishable products. Attempts to leverage resistant starch as microbiome-modifying interventions in clinical studies have yielded remarkable inter-individual variation. Consequently, their utility as a potential therapy likely depends predominantly on the selected resistant starch and the subject's baseline microbiome. The purpose of this review is to detail i) the heterogeneity of resistant starches, ii) how resistant starch is sequentially degraded and fermented by specialized gut microbes, and iii) how resistant starch interventions yield variable effects on the gut microbiome.
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Affiliation(s)
- Peter A. Dobranowski
- Department of Biochemistry, Microbiology and Immunology, University of Ottawa, Ottawa, Ontario, Canada
- Ottawa Institute of Systems Biology, University of Ottawa, Ottawa, Ontario, Canada
| | - Alain Stintzi
- Department of Biochemistry, Microbiology and Immunology, University of Ottawa, Ottawa, Ontario, Canada
- Ottawa Institute of Systems Biology, University of Ottawa, Ottawa, Ontario, Canada
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11
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Nyanzi R, Jooste PJ, Buys EM. Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects. J Dairy Sci 2021; 104:1-19. [DOI: 10.3168/jds.2020-19116] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Accepted: 08/15/2020] [Indexed: 12/12/2022]
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12
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Pena FL, Souza MC, Valle MCPR, Bezerra RMN, Rostagno MA, Antunes AEC. Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12735] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Fabíola L Pena
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Mariana C Souza
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Maria Carolina P R Valle
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Rosangela M N Bezerra
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Maurício A Rostagno
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
| | - Adriane E C Antunes
- School of Applied Sciences University of Campinas. Rua Pedro Zaccaria 1300. Jd. Santa Luiza Limeira São Paulo CEP: 13484‐350 Brazil
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Verni M, Demarinis C, Rizzello CG, Baruzzi F. Design and Characterization of a Novel Fermented Beverage from Lentil Grains. Foods 2020; 9:E893. [PMID: 32645950 PMCID: PMC7404691 DOI: 10.3390/foods9070893] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/02/2020] [Accepted: 07/02/2020] [Indexed: 11/16/2022] Open
Abstract
The experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteolytic enzymes and fermented with Lactobacillus strains. Protein enzymatic hydrolysis, carried out with four commercial food grade enzyme preparations, showed that bromelin, at the enzyme to substrate ratio of 10%, was the best solution to produce this novel beverage. Even though the seven Lactobacillus strains were all able to ferment aqueous extract within 24 h, L. acidophilus ATCC 4356, L. fermentum DSM 20052 and L. paracasei subsp. paracasei DSM 20312 showed the highest growth rate and the lowest pH values. In fermented lentil-based beverages, the antinutritional factor phytic acid decreased up to 30%, similarly, the highest reduction in raffinose oligosaccharides content reached about 12% the initial concentration. It is worthy of note that the viable density of all strains remained higher than 7 log cfu/mL after 28 days of cold storage. The results here reported show for the first time the possibility to obtain a probiotic lentil-based beverage rich in soluble proteins, peptides and amino acids with low content in main antinutritional factors.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy; (M.V.); (C.G.R.)
| | - Chiara Demarinis
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy;
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy; (M.V.); (C.G.R.)
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy;
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15
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Peirotén A, Gaya P, Arqués JL, Medina M, Rodríguez E. Technological Properties of Bifidobacterial Strains Shared by Mother and Child. BIOMED RESEARCH INTERNATIONAL 2019; 2019:9814623. [PMID: 30793000 PMCID: PMC6354206 DOI: 10.1155/2019/9814623] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 12/20/2018] [Accepted: 12/27/2018] [Indexed: 01/23/2023]
Abstract
Technological processes in the dairy industry and the further passage through the gastrointestinal tract could impair viability and functionality of probiotic bifidobacteria. In the present work, the growth in milk of nine bifidobacterial strains shared by mother and child, their survival to freeze-drying and cold storage, and their behavior in a model cheese were investigated. All the strains exhibited high stability to the technological conditions studied when compared with two commercial strains. Bifidobacterium breve INIA P734 and Bifidobacterium bifidum INIA P671 as adjunct cultures maintained high stability during manufacture and ripening of cheese. Both strains showed, at the end of ripening period, resistance to simulated gastrointestinal conditions. Moreover, their presence did not affect negatively the quality of cheese. B. breve INIA P734 and B. bifidum INIA P671 could be considered as potential candidates for their use in cheese as adjunct cultures.
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Affiliation(s)
- Angela Peirotén
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Pilar Gaya
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Juan Luis Arqués
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Margarita Medina
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Eva Rodríguez
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
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Cordeiro BF, Oliveira ER, da Silva SH, Savassi BM, Acurcio LB, Lemos L, Alves JDL, Carvalho Assis H, Vieira AT, Faria AMC, Ferreira E, Le Loir Y, Jan G, Goulart LR, Azevedo V, Carvalho RDDO, do Carmo FLR. Whey Protein Isolate-Supplemented Beverage, Fermented by Lactobacillus casei BL23 and Propionibacterium freudenreichii 138, in the Prevention of Mucositis in Mice. Front Microbiol 2018; 9:2035. [PMID: 30258413 PMCID: PMC6143704 DOI: 10.3389/fmicb.2018.02035] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Accepted: 08/13/2018] [Indexed: 12/12/2022] Open
Abstract
Mucositis is a clinically important gastrointestinal inflammatory infirmity, generated by antineoplastic drugs cytotoxic effects. The inflammatory process caused by this disease frequently leads to derangements in the alimentary tract and great malaise for the patient. Novel strategies are necessary for its prevention or treatment, as currently available treatments of mucositis have several limitations in relieving its symptoms. In this context, several research groups have investigated the use of probiotic bacteria, and in particular dairy bacterial strains. Compelling evidences reveal that milk fermented by certain probiotic bacteria has the capacity to ameliorate intestinal inflammatory disorders. In addition, innovative probiotic delivery strategies, based on probiotics incorporation into protective matrices, such as whey proteins, were able to increase the therapeutic effect of probiotic strains by providing extra protection for bacteria against environmental stresses. Therefore, in this study, we evaluated the role of the whey protein isolate (WPI), when added to skim milk fermented by Lactobacillus casei BL23 (L. casei BL23) or by Propionibacterium freudenreichii CIRM-BIA138 (P. freudenreichii 138), as a protective matrix against in vitro stress challenges. In addition, we investigated the therapeutic effect of these fermented beverages in a murine model of mucositis induced by 5-Fluorouracil (5-FU). Our results demonstrated that milk supplementation with 30% (w/v) of WPI increases the survival rate of both strains when challenged with acid, bile salts, high temperature and cold storage stresses, compared to fermented skim milk without the addition of WPI. Moreover, treatment with the probiotic beverages prevented weight loss and intestinal damages in mice receiving 5-FU. We conclude that the presence of WPI maximizes the anti-inflammatory effects of L. casei BL23, but not for P. freudenreichii 138, suggesting that whey protein enhancement of probiotic activity might be strain-dependent.
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Affiliation(s)
- Bárbara F. Cordeiro
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Emiliano R. Oliveira
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Sara H. da Silva
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Bruna M. Savassi
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Leonardo B. Acurcio
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Luisa Lemos
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Juliana de L. Alves
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Helder Carvalho Assis
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Angélica T. Vieira
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Ana M. C. Faria
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Enio Ferreira
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | | | - Gwénaël Jan
- STLO, INRA, Agrocampus Ouest, Rennes, France
| | - Luiz R. Goulart
- Institute of Biotechnology, Federal University of Uberlândia, Uberlândia, Brazil
| | - Vasco Azevedo
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Rodrigo D. de O. Carvalho
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
| | - Fillipe L. R. do Carmo
- Institute of Biological Sciences, Federal University of Minas Gerais (ICB/UFMG), Belo Horizonte, Brazil
- STLO, INRA, Agrocampus Ouest, Rennes, France
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